Happy May friends!
I hope you are all enjoying some sunny weather somewhere in this World. We are having a rainy weekend here in Germany, but what else is new?
I am getting to the period of the year where I slowly stop using my oven and prepare most of my meals outside on the grill, or use simple ways to not use as much heat in the house. With that in mind, I have a baked lasagna on the list of this week’s meals. It will be months until I add another “comfort food” item to the menu, and I hope you enjoy it! I have lightened it up significantly with Cauliflower Sauce. In honor of Cinco De Mayo, I have also included a Mexican Dish this week (although I often include Mexican dishes).
Here is what’s on the menu this week:
Chicken Fajita Kabobs with a beer & lime marinade
A few notes for this week:
-The Chicken Fajita Kabobs & Slow Cooker Lime Teriyaki Chicken are both Paleo and Gluten Free. The Chickpea & Red Pepper Veggie Burgers are also GF.
-I used my Spanish Rice as a side dish with the Chicken Fajita Kabobs.
-The Slow Cooker meal will take you a whopping 5 minutes to prep. Easiest meal of the week!
-The Prosciutto and Mushroom Lasagna is the most time consuming meal. From prep to cook time, it is over an hour. I will save this meal for the weekend. The good news is that you can make it ahead at night time or in the morning and refrigerate. Also, it will have plenty of leftovers. So essentially, it’s 2 dinners in 1! I promise it’s worth the time!
-The Chicken Fajitas are meant to be served for Cinco De Mayo, but adjust where you need too. It does serve 8 and is also a great option for leftovers. It can be either grilled or baked. For me, it worked better baking it so I could spend time doing other things, like making rice and salsa. Speaking of which, I will be posting the BEST SALSA RECIPE ever on Cinco De Mayo. Stay tuned. It will change your life. It’s not quite ready yet, or else you would see it earlier.
-I served my Strawberry Quinoa and Arugula Salad with the veggie burgers.